1lb of cleaned raw shrimp (de-veined and butterflied)
Marinate for 30 minutes:
2 tsp of ginger/garlic paste
1 tsp of red chili powder
Salt and black pepper
Seasoned flour (with some salt and pepper)
1 egg beaten
1 cup of dessicated coconut
Canola oil to deep fry as needed
Take the marinated shrimp and dust well with flour. Then coat in egg wash and finally coat in coconut.
Deep fry in oil that is heated to 350 degrees in small batches until golden brown. Allow to drain on a paper towel. Then sprinkle a few grains of salt on each shrimp while hot. Serve hot or at room temperature with dipping sauce. Enjoy.
Mango Tango Sauce
1 cup pureed mango pulp (see note)
1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste
Notes regarding the Mango:
You can take the flesh of a fresh mango and put into a food processor to blend it into a puree or used a can of pureed mango pulp available in most Indian Stores.
Notes regarding the chili: You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like. If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chile. I used 2 Thai bird chiles.
Put all ingredients in a saucepan and gently simmer on medium low heat for 15minutes until it thickens a bit. Taste for seasoning. Serve at room temperature. Enjoy.
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